My British friend Gina made this recipe earlier this summer and it was delicious, especially when I found a piece several weeks later. This recipe makes one 9-inch pie.

FOR THE PIE CRUST

1¼ cups unbleached all-purpose flour

½ teaspoon kosher salt

1½ teaspoons granulated sugar

1 stick cold unsalted butter (cut into half-inch pieces)

½ cup cold water

2 tablespoons apple cider vinegar

½ cup ice cubes

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FOR THE HONEY PIE FILLING

1 stick unsalted butter (melted)

¾ cup granulated sugar

1 tablespoon white cornmeal

½ teaspoon kosher salt

1 teaspoon vanilla paste or vanilla

¾ cup honey

3 large eggs

½ cup heavy cream

2 teaspoons white vinegar

1 - 2 teaspoons soft sea salt flakes (for finishing)

FOR PIE CRUST:

1. Stir flour, salt, and sugar together in a large bowl. Add butter pieces and coat with the flour mixture.

2. Cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain. Do not over blend.

3. Combine water, apple cider vinegar, and ice.

4. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in until fully incorporated.

5. Add more ice water mixture, 1 to 2 tablespoons at a time, until dough comes together in a ball, with some dry bits remaining.

6. Squeeze and pinch with your fingertips, sprinkling dry bits with more small drops of the ice water mixture, to combine.

7. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

4. Stir in honey and eggs one at a time, followed by the heavy cream and vinegar.

5. Place the frozen pie shell on a rimmed baking sheet and strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. Bake on the middle rack of the oven for 45 to 50 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking.

6. The pie is finished when the edges are set and puffed up high and the center is no longer liquid but looks set like gelatin and is golden brown on top.

7. Allow to cool completely 2 to 3 hours.

8. Sprinkle with flake sea salt.

9. Serve slightly warm or at room temperature with a dollop of whipped cream.

The honey pie will keep refrigerated for 4 days or at room temperature for 2 days. Also freezes REALLY well and is especially delicious when you find a frozen piece you forgot you had in the freezer at the end of a busy day in my bee garden.